|
33
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed large metal pan of tomatoes in walk-in cooling from prep covered with plastic wrap. Tomatoes were still 46F upon initial observation. CDI- Tomatoes were relocated to walk-in freezer where they were allowed to quickly cool to 41F within 25 min. REPEAT |